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Capture of lactoferrin and lactoperoxidase from raw whole milk by cation exchange chromatography

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Figure

Table 1. Typical concentrations of whey proteins and their isoelectric points [1].
Table 2. Physicochemical changes and positive (+) or negative (-) nutritional effects of
Table 3. Composition and melting points of the major fatty acids in milk fat [4].
Table 4. Composition (%) of bulk raw whole milk before and after lactoferrin and lactoperoxidase extraction

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